How to Dredge Cutlets
How-To: Dredge Cutlets
Use dredging to get a crunchy coating on your meat and keep lean cuts tender.
Step 1: Season the Meat
We're using pork cutlets, but the method is the same with other cutlets or thin fish fillets.
Step 2: Start With Seasoned Flour and Eggs
Start with a bowl of flour seasoned with salt and pepper. Then, beat some eggs in a bowl with some water and milk.
Step 3: Prepare a Bowl of Breadcrumbs
Add some breadcrumbs with herbs or cheese. Tip: Try using panko. These Japanese breadcrumbs are light and fluffy.
Step 4: Start Dipping the Cutlet
To get your dip on, you want to go dry, wet, dry. Dry flour helps the wet eggs to adhere. Dip the cutlet just enough to coat, then the dry breadcrumbs provide the crunch.
Step 5: Keep Clean
To keep your fingers clean, dip them into a bowl of water between each cutlet.
Step 6: Cook in Batches
Cook the cutlets in batches on the stove so you don't overcrowd the pan. Use this technique for chicken, veal, turkey or fish.